I really did have the best intentions this Sunday. I had a whole list of tasks I wanted to accomplish from unpacking my travel luggage to, you know… organizing my belt drawer and other such Sunday tasks. The best of intentions, really. Truth is I spent much of the day melting white chocolate, dipping pretzels in white chocolate, and standing in the kitchen eating melted white chocolate with a spoon… I was staring at the wall eating melted chocolate with a spoon(!!!!).
If I could hide these dipped pretzels from myself, I would. Be warned/send help.
Even a simple recipe deserves some pretty pictures.
Pretzel assembly is allowed to be haphazard. You’re also allowed to munch… added bonus.
White chocolate chunks are placed in a heatproof bowl to ready them for double-boiler melting.
Pretzels are in the mix.
Sprinkles are totally necessary. I chose a black nonpariel sprinkle. Black and white is the theme we’re going for. Instead of sprinkles you might consider dipping your pretzels into a crumbled chocolate cookie. Yea… cookie dipped pretzels. Go there.
This is the melted white chocolate I ate with a spoon. Admitting this fact helps my mind (not my thighs).
Pretty in the process. I really enjoy this part.
After dipping I like to shock the chocolate into hardening by placing them in the freezer. Once they’re hardened, I wrap the pretzels then place them back in the freezer. I then sit at my desk, answer emails, and try to forget the amazing chocolate goodness in the next room. These things are a gateway drug, for real.
These mostly sweet and slightly salty treats are totally classy. Arrange them in bags with a pretty ribbon to tie, or serve them off a cookie sheet, straight from the freezer at your Oscar Party next weekend. Whatever you do, try not to be left home alone with these pretzels. Will power is such a punk.
Black and White Chocolate Dipped Pretzels
makes 3 dozen pretzels
12 ounces white chocolate chips
1 heaping cup black nonpariel sprinkles
36-45 small hard pretzels (I used about half of a 16 ounce bag)
Line a baking sheet with parchment paper and set aside. Place sprinkles in a medium bowl and set aside.
Place white chocolate chips in a heatproof bowl. Simmer 2 inches of water in a medium saucepan over medium heat. Place bowl of chocolate over the simmering water making sure that the bottom of the bowl does not touch the simmering water. Gently stir until chocolate is melted and perfectly smooth. Leave the bowl of melted chocolate over the pan of hot water, but take the pot off the flame.
Dip pretzels into the warm melted chocolate. I left one corner of the pretzels undipped. Shake off a bit of the excess melted chocolate from the pretzel and use a knife or fork to wipe some of the chocolate off the back side of the pretzel. You’ll want the pretzels to have their holes free of chocolate for sprinkle dipping. Place dipped pretzel in sprinkle bowl and coat to taste. Place dipped and sprinkled pretzel on a piece of parchment paper and allow to harden while you dip the other pretzels.
Place pretzels in the freezer to shock into hardening. Pretzels should be stored, sealed in an airtight container at a cool room temperature.